| Deducted | Critical | Remarks |
| 5 | Yes | 2-201.11 Provide an employee health policy that states what actions are necessary when an employee has a specific symptom or diagnosis related to diseases that are transmissible through food. Communication of the policy to employees must be verifiable. // No health policy provided.
2-201.12 Exclude employees with vomiting or diarrhea symptoms from establishment until symptom free for 24 hours or provide documentation from an MD that symptoms are from a noninfectious condition. // No vomit and diarrhea clean up procedures.
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| 4 | Yes | JCDH 2.2 Provide food safety training for all food handlers as required.// No food handlers training provided. |
| 5 | Yes | 3-501.16(A)(1) Maintain TCS food at 135 F or above.// Rice sitting on counter at 120F. Beans sitting on the counter at 114F. COS PIC Voluntarily discarded. |
| 1 | No | 3-304.14. 4-501.114 Provide chlorine solution at 50 to 200 ppm for storing cloths used to wipe counters and equipment. // No sanitizer bucket set up during operation. |
| 4 | Yes | 5-205.11 Provide access to hand sinks at all times. // Handsink is blocked with storing of keys, utensils, and cloths |
| 4 | Yes | 6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises. // Accumulation of flies on the food truck. |
| 1 | No | 6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor. // Light blown above the outside of hood. |